Lobster Sherry Bisque Recipe
This sherried lobster bisque is a savory and spicy bisque made with vegetables. Finished with a little cream, the lobster bisque is spiced with mace or nutmeg and is herbed with parsley. Seasoned to taste, it can be sided with read rolls and a fresh salad.
Ingredients
1 large freshly boiled lobster (or 2 small, preferably female, lobsters)
5 to 6 cups fish stock
1 small onion, sliced
1 carrot, sliced
2 stalks celery, sliced
1 bay leaf, 3 or 4 sprigs parsley, tied together
Salt and pepper
5 tablespoons butter
2 1/2 tablespoons flour
1/4 teaspoon mace or nutmeg
1 cup cream
3 to 4 tablespoons sherry (or brandy)
Directions
Split freshly boiled lobster down back with sharp knife; remove intestine, which looks like long black thread down center of back.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Remove herbs.
Add mace; adjust seasoning.
Add cream and sherry.
Remove stomach sac from head and tough gills.
Crack claws; remove meat; add to back meat.
If lobster is female and there is red coral or roe, reserve for garnish.
Reserve greenish curd from head.
Break up all lobster shells; put into pan with stock.
Add onion, carrot, celery, herbs, salt, and pepper; cover.
Simmer 30 to 45 minutes.
Meanwhile, cut lobster meat into chunks.
Pound coral roe with 2 tablespoons butter to use as garnish and to color soup.
Melt 3 tablespoons butter in pot; stir in flour until smoothly blended.
Cook a minute or two.
Add strained lobster stock; blend until smooth.
Bring to boil; stir constantly.
Reduce heat; simmer 4 to 5 minutes.
Add lobster meat.
Remove herbs.
Add mace; adjust seasoning.
Add cream and sherry.
